So I’m seven weeks postpartum today and I thought I’d share a little recipe I’ve developed over the past weeks. See, when I first had Elliot, it took four days for my milk to come in (it came in the first day we were back at home from the hospital). While we were in the hospital, El was losing weight and we had to supplement with formula. So I was a little worried about milk supply.
Plus lactation treats just seem like one of those things pregnant ladies and new mothers are supposed to research, right? Well, I no longer worry about supply, but I’ve found that a healthy-ish, hearty cookie is the perfect snack to bring upstairs with me when we go to bed so that I have something shelf-stable, tasty, filling, and easy to eat with one hand when the inevitable hunger strikes in the middle of the night while I’m feeding him.
So I developed this recipe. It’s very, very loosely based on this recipe (kind of like culinary jazz). I added peanut butter because it’s higher in protein (and delicious), and a used brown rice flour instead of wheat flour because brown rice is one of those supposedly-milk-increasing foods. Oh, and I use nutritional yeast instead of brewer’s yeast because I accidentally bought the wrong thing, but supposedly brewer’s yeast is better for milk supply, because it has chromium, I guess? I take a multivitamin with chromium in it, so I’m not too fussed about the difference.
Peanut Butter Lactation Cookies
1 stick of butter, melted and cooled
1/2 cup peanut butter
1/2 tsp salt
1/2 cup sucanat (unrefined cane sugar)
2 Tbsp nutritional (or brewer’s) yeast
1 tsp vanilla extract
1 cup rolled oats
3/4 cup brown rice flour
1/4 cup ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup dark chocolate chips
Mix together the melted butter, peanut butter, salt, and sucanat in a bowl. Add the egg and beat well. Add in the vanilla, yeast, oats, flour, flax seed, baking powder, and baking soda, and mix until combined. Fold in the chocolate chips. Roll into walnut-sized balls (I use a heaped tablespoon of dough) and store in the fridge or freezer until needed.
To cook from frozen: Preheat oven to 350 F and line a baking sheet with parchment paper. Put frozen dough balls on the cookie sheet 2″ apart. Bake for ten minutes, then flatten to about 1/2″ thick with a spatula and bake five minutes more. Cool for a few minutes on the baking sheet before removing to a cooling rack, cooling completely, and packing in an airtight container.